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–+ servings

Lemon Herb Kidney Beans Salad with Peas and Cabbage

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Dive into a vibrant bowl of freshness with this delightful Lemon Herb Kidney Beans Salad with Peas and Cabbage! The combination of crisp romaine, sweet peas, and crunchy cabbage creates a wonderful base for protein-packed kidney beans. Dressed in a zesty lemon herb vinaigrette and topped off with fresh parsley and a dollop of yogurt, this salad screams springtime. Feel free to experiment with your favorite greens or add additional toppings to make it your own!
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Spring
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g romaine lettuce, chopped
  • 150 g green peas, fresh or frozen
  • 100 g green cabbage, thinly sliced
  • 240 g canned kidney beans, rinsed and drained
  • 30 ml extra virgin olive oil
  • 30 ml freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 5 g fresh parsley, chopped
  • Salt and black pepper, to taste
  • 100 g plain yogurt, for serving
  • 50 g feta cheese, crumbled optional
  • 30 g sunflower seeds, toasted optional

Equipment

  • Large mixing bowl
  • Chef's knife
  • Cutting board
  • Electric mixer or whisk
  • Deep serving bowls

Method
 

  1. In a large mixing bowl, combine the chopped romaine, green peas, and sliced cabbage. Toss them gently to mix.
  2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well blended.
  3. Pour the dressing over the salad base and gently toss to coat all ingredients evenly.
  4. Add the rinsed kidney beans and chopped parsley, tossing lightly to incorporate them into the salad without mashing the beans.
  5. Allow the salad to rest for about 5 minutes for the flavors to meld.
  6. Serve the salad in a large bowl, and top with a dollop of plain yogurt on the side. If desired, sprinkle with crumbled feta cheese or toasted sunflower seeds for added flavor and texture.

Nutrition

Calories: 220kcalCarbohydrates: 20gProtein: 9gFat: 10gSodium: 300mgPotassium: 450mgFiber: 7gSugar: 2gVitamin A: 400IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Feel free to swap out the kidney beans for chickpeas or black beans for a different flavor profile!
If you're looking to make this salad even heartier, try adding quinoa or bulgur wheat.
This salad is best served fresh but can be stored in an airtight container in the fridge for up to two days. Just keep the dressing separate until ready to serve to maintain the crunchiness of the greens.
Enjoy your spring-inspired dish!

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